Region: Germany, Rheingau
Farming/Vinification: Becker (and his father before him) has worked the vineyards organically for many, many years (they have been certified since 2011). He is a strong advocate of wild-yeast fermentations. Becker prefers to use pressurized tanks for fermentation, relishing a quick, warm fermentation (a similar method is used at places like J.J. Prüm, Keller, etc). Then he racks the juice into the traditional barrels of the Rheingau for at least two years of barrel age before bottling.
Notes: Tart citrus flirting with barely ripe apricot, heading toward the peach register though highlighted by lemon curd and lemon zest, pretty citrus elements to brighten it up, even the riper twang of a lime. Has density and richness with plenty of definition.